Carrot Ice Cream Pie recipe

Source: Taste of Home magazine - February/March 2000

1 1/3 cups graham cracker crumbs
    (about 21 squares)
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1/3 cup lemonade concentrate
2 1/4 cups chopped carrots
1/4 cup granulated sugar
1 quart vanilla ice cream, softened

In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie place. Refrigerate for 30 minutes.

Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight.

Remove from the freezer 15 to 20 minutes before serving.

Yields 6 to 8 servings.